Quinoa, pronounced “KEEN-wah,” is the grain-like sprouts of a plant similar to leafy green vegetables such as Swiss chard and spinach. The quinoa grains are high in protein, and they produce a nutty, crunchy flavor when you cook them in a saucepan, especially if they are toasted prior to cooking. These nutritious grains have grown in popularity as a breakfast cereal and as a whole-grain side dish with dinner. Quinoa can also be sprouted into alfalfa-like spirals for use in salads, sandwiches and vegetable and stir-fry dishes. Read more to find out how to properly sprout quinoa.

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Steps

Method 1 of 5: Prepare Quinoa for Sprouting

1

Rinse the quinoa seeds first in a bowl. Wash the quinoa seeds to remove the soapy coating, known as saponin. Quinoa should always be rinsed prior to sprouting and cooking.

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2

Add approximately two-thirds of a cup (approximately 113 grams) of quinoa seed to your seed sprouter or to a second bowl.

After rinsing the saponin from the quinoa, use a fine-mesh strainer to collect the rinsed quinoa while draining the soapy water into the sink. Transfer the quinoa to a seed sprouter or into a second bowl.

Method 2 of 5: Soak the Quinoa for a lengthy period of time

1

Pour cool water into the bowl or sprouter.

The temperature should be no warmer than 70 degrees F (21 degrees C). Add enough water to submerge the quinoa seeds.

2

Soak the quinoa seeds. Allow the quinoa to soak for up to 30 minutes.

Method 3 of 5: Follow the Rinse and Drain Method

1

Drain the water after 30 minutes of soaking. Carefully drain the excess water from the sprouter or bowl over the sink. The quinoa should remain in the bowl or the sprouter.

2

Rinse the quinoa seeds again thoroughly.

Use cool water, with a temperature between 60 and 70 degrees F (or 15 and 21 degrees C).

3

Repeat the rinsing and draining process every 8 to 12 hours.

Method 4 of 5: Start the Sprouting Process

1

Move the quinoa to a dark place.

Transfer the quinoa from the bowl or sprouter to a large tray or plate. Move the quinoa away from direct sunlight to a darker area at room temperature. Cover the quinoa with a cloth to keep away dust or bugs.

2

Continue the rinse cycle.

Place the quinoa into a sprouter or a bowl again to repeat the rinse and drain cycle. As mentioned in Step 3 above, rinse and drain the quinoa every 8 to 12 hours over a period of 2 days.

3

Allow time for the quinoa sprouts to dry out for future use after the final rinse and dry cycle.

4

Move the quinoa back to the plate or tray. Put the tray of quinoa back into a dark room to continue the sprouting process. Place the cloth back over the quinoa for protection. The quinoa should eventually sprout into a plate full of spiral-shaped roots that are at least one-quarter inch in length. Let the quinoa sprouts dry out for up to 12 hours, since excess moisture damages the quinoa crop.

Method 5 of 5: Store and Use the Quinoa Sprouts

1

Store the quinoa in a safe place.

Once the quinoa sprouts are completely dried, place the quinoa sprouts into a sealed plastic bag or a sealed glass container. Store the quinoa sprouts in the refrigerator to keep them cool and to ensure freshness.

2

Use the quinoa sprouts in a timely manner. For best results, eat the quinoa sprouts or use them in a salad or casserole as soon as possible. Quinoa stays fresh for up to two weeks after sprouting.

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